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Commission Regulation (EC) No 1622/2000 (repealed)Show full title
Commission Regulation (EC) No 1622/2000 of 24 July 2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes (repealed)
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- Revised 04/06/20080.44 MB
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Changes over time for: ANNEX IV
Version Superseded: 04/06/2008
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Point in time view as at 05/05/2006.
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There are currently no known outstanding effects by UK legislation for Commission Regulation (EC) No 1622/2000 (repealed),
ANNEX IV
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[F1ANNEX IV U.K. Restrictions on the use of certain substances (Article 5 of this Regulation)
Textual Amendments
F1 Substituted by Commission Regulation (EC) No 643/2006 of 27 April 2006 amending Regulation (EC) No 1622/2000 laying down certain detailed rules for implementing Regulation (EC) No 1493/1999 on the common organisation of the market in wine and establishing a Community code of oenological practices and processes, and Regulation (EC) No 884/2001 laying down detailed rules of application concerning the documents accompanying the carriage of wine products and the records to be kept in the wine sector.
The maximum limits applying to the use of the substances referred to in Annex IV to Regulation (EC) No 1493/1999 in accordance with the conditions laid down therein are as follows:
| a These products may also be used in combination, up to an overall limit of 1 g/l, without prejudice to the 0,2 g/l limit set above. | ||
| b Where added to both the must and the wine, the total quantity must not exceed the limit of 500 mg/l.] | ||
| Substances | Use with fresh grapes, grape must, grape must in fermentation, grape must in fermentation obtained from raisined grapes, concentrated grape must and new wine still in fermentation | Use with grape must in fermentation intended for direct human consumption as such, wine suitable for producing table wine, table wine, sparkling wine, aerated sparkling wine, semi-sparkling wine, aerated semi-sparkling wine, liqueur wine and quality wines psr |
|---|---|---|
| Preparations of yeast cell wall | 40 g/hl | 40 g/hl |
| Carbon dioxide | maximum content in wine thus treated: 2 g/l | |
| L-ascorbic acid | 250 mg/l | 250 mg/l; the maximum content in wine thus treated must not exceed 250 mg/l |
| Citric acid | maximum content in wine thus treated: 1 g/l | |
| Metatartaric acid | 100 mg/l | |
| Copper sulphate | 1 g/hl provided the copper content of the product thus treated does not exceed 1 mg/l | |
| Charcoal for oenological use | 100 g dry weight per hl | 100 g dry weight per hl |
| Nutritive salts: diammonium phosphate or ammonium sulphate | 1 g/l (expressed in salt) a | 0,3 g/l (expressed in salt) for the preparation of sparkling wine |
| Ammonium sulphite or ammonium bisulphite | 0,2 g/l (expressed in salt) a | |
| Growth factors: thiamine in the form of thiamine hydrochloride | 0,6 mg/l (expressed in thiamine) | 0,6 mg/l (expressed in thiamine) for the preparation of sparkling wine |
| Polyvinylpolypyrrolidone | 80 g/hl | 80 g/hl |
| Calcium tartrate | 200 g/hl | |
| Calcium phytate | 8 g/hl | |
| Lysozyme | 500 mg/l b | 500 mg/l b |
| Dimethyldicarbonate | 200 mg/l; residues not detectable in the wine placed on the market | |
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